Tuesday, April 28, 2009

Kuih Ketayap/Crepes with Coconut Filling

This is, without a doubt, one my very favorite kuih. A soft green crepe roll that has caramelized coconut filling in it. This is one of the very first kuih (cake) I’ve learned to make during home science class. I remember my partner and I had to pound the pandan (screwpine/pandanus) leaves to make the green coloring for the batter and trying very hard to make a perfect piece of crepe as years ago we don’t have a non-stick pan.

Most of us don’t make this kuih anymore as it’s so easily available at most food courts and also from the street stalls during the morning and evenings in Malaysia but here in US we don’t have the luxury to go out and buy some so whatever we want to eat we have to make it. I prepared a whole lot of these for a pot luck BBQ party last weekend and lucky Diana is there to help me out. It turns out really good and well received by my friends.

1. To make the filling, in a pan combined water and palm sugar and bring it up to boil. Once sugar melted add in the grated coconut. Once the coconut is moist and shiny and all the water is absorbed, take it off the stove and set it aside to cool.
2. For the crepe, mix all the ingredients until the batter is smooth. Heat up a non-stick pan, brush the pan with a bit of oil, pour some batter to the pan and swirl the pan around so that the batter completely covers the base.
3. Cook the crepe until you see the side is lightly brown and crispy. Flip it over and cook the other side for about 20 second. Remove from pan.
4. Put some filing on the pancake and roll it up like a spring roll. Serve as dessert or for tea time.

46 comments:

wow...it's so beautifully wrapped and the green color is so nice. Actually...this is one of my favorite kuih tat I miss when I moved to States....thanks so much for sharing your recipe and will try it soon!!!

Thanks for the kuih for Ray's farwell party. It's really gd. We are able to get it over here in new york from a malaysia restaurant. oh, they make 'ang ku' too. Let me know if u r comin over to NYC. I'll bring u & carlos there.

Mamafami, how I wish muka I selicin kuih ni :) :) Great idea to make it in another color. Will do that the next time I buat ni lagi.

Indosungod, this is really good. You should try it :)

Ray, I bought some kuih from Manhattan Chinatown before and they were pretty good. I will be going to NY only June so might drop by there to get some. Any chance of you coming back to PA before your trip home?

I can never make kuih ketayap as nice as yours. Ya, I remembered we learned to make those kuih during our home science class those days and how thrilled we were then, our first piece of kuih made by ourselves! I don't make them now coz I am not good at making crepe..:)

wahahaha....hey Gert, i think u mistaken me for Ray the founder of mybuddies.net. Im oso Ray but im from New York. Im David Chee's friend. we met at the farwell party, remember? think harder. hehe..I found ur site on mybuddies.net.

hi Gert,

Thanks for the kuih for Ray's farwell party. It's really gd. We are able to get it over here in new york from a malaysia restaurant. oh, they make 'ang ku' too. Let me know if u r comin over to NYC. I'll bring u & carlos there.

Farina, buatlah some for yourself and Michael. Pretty easy and not too many ingredients.

Kath, yea those were the days. Man, that was a long long time ago.

Lesley, I am going to try to put water mark on some of my pictures. Just found out some unethical people just took my pictures and put it in their blogs and they even have the cheek to put watermark on those pictures as theirs. I am really fed-up with it :(

Elin, to get a smooth skin, the fire need to be low and slow and also a non-stick pan helps too :)

Raymond, of course I remember you. So sorry for the mistake. Never thought to find you here at my blog. Will definitely look for you the next time we go to N.York and we can go makan makan and buy some kuih :) :)

Hii bumped into your blog and had tried out your crepe pancake,. it was so yummy and easy receipe to follow. my indonesian helper was so happy to eat such authentatic kueh. thanks for sharing such yummy receipe.regardslaura

Hi GertHow r u? Am Sharon. This few mths, we hv been doing a lot of travelling. Hv been away fr home for almost 3 weeks now on a show cluster in Texas. Now in Houston. Kindda bored, so started browsing ur site. Ur kuih ketayap looks delicious. I guess ur pics bring back lots of 'school cooking' memories to many of us. Wish I could hv some now :-(. Will check out the Chinatown market 2moro hoping to pick up something from home. You hv a good day.CheersSharon

Hi Gert , I found frozen pandan leaves in one of the Asian store. (1)To make a paste does this frozen leaves work.(2)The recipes with pandan leaves in your blog can i use frozen pandan leaves.Does make any difference in the taste for not using fresh leaves?Thanks Amaya

Amaya, fresh leaves always taste better. I will try to used the frozen pandan leaves if I have some. As for the paste it's concentrated and you just need a drop or two and it will gives a green color to whatever you are making. If you like using fresh pandan leaves for this dessert you can always blend the leaves with the the 1 cup of water from the batter. Hope this help.

Karp, yes, pandan paste will give you the green color. I am not sure where you can get it in UK but you are able to get it from Amazonhttp://www.amazon.com/Koepoe-Pandan-Flavoring-Paste/dp/B005P3BC6S/ref=sr_1_1?ie=UTF8&qid=1317940279&sr=8-1

Thank you very much for sharing this, it is an excellent recipe!!I was just wandering about the size of the cups you are talking about in the article, are they coffee cups? espresso cup, what is the size of them?

Just would like to let you know that I tried out few blog's kuih ketayap recipes and yours the best recipe especially for the crepes! I am looking fwd to try more of the recipe you share! Thanks for your sharing... definitely a blessing for those Malaysian that away from the country! :)

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About Me

I was born and raised in Malaysia and now live in Northern California, USA with my wonderful husband Carlos. I love to bake and cook. It is very relaxing and I find my creativity flowing in the kitchen. I creates this blog to record all my cooking and baking adventures and also share my tested recipes with you.
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